Smoky BBQ Baked Chicken Drumsticks

These smoky drumsticks are BBQ gold. Rubbed in our Herbes Chicken Rub, barbecued (or oven-baked) to juicy perfection, with the rub caramelising into a delicious sticky crust. Add buttery corn cobs and charred veg on the side and you’ve got yourself a high-protein, finger-lickin’ feed that’s just as good the next day — if there’s any left.
Ingredients
Serves: 4
Prep: 15 mins, Cook: 40 mins
Total Time: 55 mins
- 8 chicken drumsticks
- 2 tablespoons Herbes Chicken Rub
- 1 tablespoon olive oil
- 2 courgettes, cut into thick wedges
- 1 red capsicum, cut into thick strips
- 2 corn cobs, husked
- 1 teaspoon Vegie Salt Sprinkle or sea salt
Method
- Prep the chicken: Pat drumsticks dry, toss with olive oil and Herbes Chicken Rub. Let sit while prepping veg.
- Cook the corn: Boil corn cobs for 5–7 mins until partially cooked. Then wrap in foil with butter and a pinch of salt or Vegie Salt Sprinkle.
- BBQ method: Grill chicken over medium heat for 35–40 mins, turning often. Add foil-wrapped corn alongside for the last 15 mins. Grill courgettes and capsicum (brushed with oil and seasoned) for 4–6 mins until charred.
- Oven method: Bake drumsticks at 200°C for 35 mins. Add corn in foil and roast for another 10 mins. Grill veg under the oven grill for 4–6 mins until golden.
- Serve: Plate drumsticks with corn and charred veg. Enjoy hot, or save leftovers for wraps and salads.
Tips
- Grill means under the oven grill for NZ cooks — or cook over flames on the BBQ.
- Internal temp for chicken should hit 75°C to ensure it’s fully cooked.
- Leftovers? Incredible cold or reheated the next day in a wrap, salad, or lunchbox.